Pimiento Cheese Chicken

Photo: John Autry

Total Time

34 Mins

Yield

4 servings

Julianna Grimes

January 2011

Instead of using pimiento cheese as a sandwich filling, try using it as a filling for skillet-cooked chicken breasts.

The traditional pimiento cheese recipes call for the classic Southern spread served on toast or in a simple sandwich. By stuffing the tangy pimento cheese spread into chicken breasts, you dress up a classic recipe without adding much work at all. The impressive-looking results of stuffed chicken breasts belie the ease of preparation. You can stuff them up to a day ahead, keep refrigerated, and then simply cook and serve. This is a super simple makeover to a weeknight chicken dinner.

Ingredients

1 slice applewood-smoked bacon

3/4 cup shredded cheddar cheese

2 tablespoons minced green onions

1 1/2 tablespoons diced pimientos

1 tablespoon canola mayonnaise

2 teaspoons fresh lemon juice

1/2 teaspoon hot sauce

1/2 teaspoon salt, divided

4 (6-ounce) skinless, boneless chicken breast halves

1/2 teaspoon black pepper

1 tablespoon canola oil

Nutritional Information

Calories 299

Fat 16g

Satfat 5.8g

Monofat 6.1g

Polyfat 2.3g

Protein 36.8g

Carbohydrate 1.3g

Fiber 0.2g

Cholesterol 100mg

Iron 1.2mg

Sodium 606mg

Calcium 171mg

Calories 299

Fat 16g

Satfat 5.8g

Monofat 6.1g

Polyfat 2.3g

Protein 36.8g

Carbohydrate 1.3g

Fiber 0.2g

Cholesterol 100mg

Iron 1.2mg

Sodium 606mg

Calcium 171mg

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Cook bacon in a large ovenproof skillet until crisp. Remove bacon, reserving drippings in pan; crumble bacon. Combine bacon, next 6 ingredients, and 1/4 teaspoon salt. Cut a 1-inch-wide slit into the thick end of each breast half; carefully cut down to the center of chicken to form a deep pocket. Divide cheese mixture evenly among pockets. Secure with wooden picks. Sprinkle chicken with 1/4 teaspoon salt and pepper.